Banana Pudding Cake

From the Cook: My husband LOVES banana pudding more than any other dessert in the world. I ran across this recipe on Pinterest and decided to try it out. I even recruited my young child to help me. She enjoys cooking so much and she loved helping her mama. Poking the holes in the cake was her favorite part. 

This is a dessert for the whole family to enjoy. 

What You Will Need:

1 Box of Yellow Cake Mix (+ingredients on box)  

 1  3.5 ounce boxes of Instant Banana Pudding  (+ Milk as directed on the box)

3 Large Bananas

1 Box of Vanilla Wafers (Crushed or Chopped)

1 Large container of Cool Whip (thawed)

Directions:

Follow directions on the cake box and bake as directed. Let cake cool completely.

Once cooled, poke the cake full of holes. I used the end of a wooden spoon. (Sorry, I forgot to take a photo!) 

Mix the pudding and get ready to pour (but don’t let it set!) Timing here is key!

Pour the pudding over the cake evenly. Spread with your rubber spatula if need be.

Place the cake in the fridge for one hour to allow the pudding to set.

Once the hour is up (its hard to wait!) , pull that cake out of the fridge, slice the 3 bananas into little thin slices and place all over the cake.

Next spread the cool whip all over the cake, be patient and do it slowly. Use a large rubber spatula (this will make the job easier!)

Finally – top evenly with the crushed vanilla wafers.

ENJOY!

This "PINSPIRATION" comes from Mom Luck

SMASHED Oven Baked Brussels Sprouts

Oven Baked Brussels Sprouts

Cook's Note: This is one of the healthiest side dishes you could make for your family! Everyone in my family loves this side dish and during the winter, I make it quite frequently. Brussels sprouts are high in fiber, minerals and vitamins! 

They are high in VITAMIN C - which can boost your immunity. Eating this food is a delicious way to stay healthy and help fight colds and germs! 

What You Will Need: 

1 Bag of Fresh Brussels Sprouts
Olive Oil drizzle
Garlic Salt to taste
Sea Salt and Cracked Black Pepper to taste
Parmesan Cheese for Topping

Directions

Fill a pot about half full of water  and boil Brussels Sprouts for about 10 minutes. Drain.

On a cookie sheet (with sides) - spread your brussels sprouts, drizzle with Olive Oil and seasonings . Toss around to coat well.

Spread out evenly on a pan and then smash each of the sprouts with a jar, cup or small bowl.

Top with cheese.

Bake at 425 degrees for about 25 minutes. ENJOY!

This "PINSPIRATION" comes from DELISH - you can even watch a video of how to make it on their site, definitely awesome and worth a look!

Flourless Peanut Butter Banana Blender Muffins (GLUTEN FREE)

Flourless Peanut Butter Banana Blender Muffins

Only 5 Ingredients!

Gluten Free 

Cook's Note: Today was the THIRD time I have made these muffins and they are absolutely 3 things: 1) EASY 2) HEALTHY and last but not least, 3) DELICIOUS

You just throw the ingredients in the blender, pour into your muffin pan (I used a mini muffin pan), bake for 8-9 minutes and then DEVOUR every last one! 

I have made these for both breakfast and just for snacks. My little one can not get enough of these! I feel good about her eating them too because they aren't bogged down with SUGAR, but they taste like a treat. 

WHAT YOU WILL NEED: 

1 cup natural peanut butter

2 medium sized bananas 

2 large eggs

½ teaspoon baking soda

1 teaspoon apple cider vinegar

2 Tablespoons raw honey

dash of vanilla

milk chocolate chips

DIRECTIONS: 

Preheat oven to 400 degrees.

Spray Muffin Pan with Cooking Spray. My favorite healthy cooking spray to use is Coconut Oil cooking spray.

Place all ingredients into your blender (except the chocolate chips) and blend until combined.

Carefully pour batter into muffin pan. Drop a couple of chocolate chips onto the top of each muffin.

Bake 8-9 minutes. Let cool slightly and then enjoy!

This "Pinspiration" come from Baked Inaz

Slow Cooker Chex Mix Munch

Cook's Note: Every year, since birth - my family's tradition is to make Chex Mix of some sort during Christmas. My Nana used to make it and then my Mom, then my Dad and now me!! :)

We munch on this the entire week leading up to Christmas and even a few days after (if there is any left). There are several methods to making this dish. A few include: 1) In the Microwave, 2) In the Oven and a new method is 3) In the Slow Cooker or Crock Pot. I saw this crock pot recipe on Pinterest and thought I would give it a try! I will say that its super EASY (which is wonderful if you are busy) and I could let this cook in the kitchen while I made other treats for Christmas. Give it a try - I think you will like it!

What You Will Need:
3 Cups of Rice Chex
3 Cups of Wheat Chex
3 Cups Corn Chex
3 Cups of Cheerios
1 Cup of Pretzel Sticks
1 Cup of Peanuts or Mixed Nuts
6 Tbsp Melted Unsalted Butter
1 Tbsp Seasoning Salt
1/4 Cup of Worcestershire Sauce
1 tsp Garlic Powder
1 tsp Onion Powder
6-7 Dashes of Texas Pete (or hot sauce of your choice!)

Directions:
Turn Slow Cooker on High.

Place all of the dry ingredients in the crock pot.

Mix together Butter, Worcestershire and all remaining seasonings in a measuring cup and pour evenly on chex mix in the crock pot. Gently toss to coat and place lid on Slow Cooker. Cook for 3 hours on high, stirring thoroughly once an hour or as often as you feel needed.

Since my slow cooker lid doesn't have a little hole where steam can escape, I used several paper towels (or you could use a damp kitchen towel) under the lid to catch the condensation (otherwise you will have soggy chex mix).
*DISCLAIMER: It is not recommended to use paper towels under the lid due to potential fire hazard, so do this with caution or don't do it at all.

When done, place Wax Paper strips on your counter top and dump the Chex Mix to allow to cool. Once cooled, store in a large container for up to 3 weeks. MINE DOES NOT LAST THAT LONG BECAUSE WE EAT IT ALL!

See the chex mix here on my counter!!! It's a BEAUTIFUL Sight to see!

Makes a great gift for friends and neighbors if you place in a cute container and wrap with a cute bow!

This "Pinspiration" and very awesome slow cooker method Gimme Some Oven"

comes from "

ENJOY and MERRY CHRISTMAS 2017!

Chocolate Peanut Butter Ritz Cookies

Cook's Note: My mom made these cookies every Christmas, for most of my childhood and adult life. Now I am making them with my own daughter. This is a recipe that kids can help with, is fairly easy, and well worth the effort!


What You Will Need: 
4 Sleeves of Regular Ritz Crackers (don't use wheat!)
1 Block of Chocolate Almond Bark
Cream Peanut Butter (I like Jiff Natural)


Directions: 
The simple first step is to make Peanut Butter crackers and set them all out on a flat surface. I had my child make these (its simple for them to do!) while I was doing the next step. 

Next melt the chocolate almond bark in a glass bowl that is microwave safe (melt chocolate according to package directions). 

Set out a long stretch of wax paper on your counter. This will be where you put the chocolate covered peanut butter cookies to dry! 

Now you are ready to begin dipping the peanut butter crackers in the melted chocolate - one by one, using tongs to shake off the excess chocolate. 

This "Pinspiration" comes from My Mom 

Christmas Crack

Cook's Note: I kept seeing this recipe on Pinterest over and over again for several years -So I finally decided to break down this year and try it & im glad I did! It's really addictive and is perfect if you like the salty / sweet combination!

What you Will Need:
1 1/2 Sleeves of Saltine Crackers
1 1/4 Cup Unsalted Butter
1 1/4 Cup Light Brown sugar
8 oz package of Heath Toffee Bits

Directions:

Preheat oven to 400 degrees. Line a rimmed (one with sides to it) cookie sheet with parchment paper.

Put down a single layer of crackers to cover the pan.

In a small saucepan, add brown sugar and butter and heat until it has all melted and begins to boil.

TIP: Be EXTREMELY careful because this mixture is SUPER HOT. Once it starts to boil, let boil for 3 minutes.

After 3 minutes, carefully pour the mixture, CAREFULLY over the crackers, spreading evenly and place in the oven for 5 minutes. I screwed up and accident put half of the Heath toffee bits on before placing in the oven (but no worries here - it still tasted great!).

Remove from the oven and sprinkle the Heath toffee bits all over The crackers while still hot.  Allow to cool completely for about 30-45 minutes and then break into random pieces (similar to peppermint bark).

For a fun treat - give this as a gift to neighbors in a cute tin 😉

This "Pinspiration" comes from "Love Foodies"

Olive Cheese Bread

Note from the Cook: I've been making this recipe for about 5 or more year and absolutely love it. It's a party hit and a terrific appetizer!

What you will Need:

• 1 loaf Italian Bread
• Jar of Pimiento-stuffed Green Olives
• Small Jar of sliced Black Olives
• 2 stalks Green Onions (diced)
• 1 stick Butter, melted
• 1/2 cup Low Fat Mayonnaise
• 2 cups of shredded Monterey Jack Cheese or Colby Cheese 

Directions:

Chop up the black olives and green olives (I like to dice them thin). Thinly slice green onions.

Combine softened butter, mayonnaise, cheese, olives and green onions in a large mixing bowl. Stir together until thoroughly combined. 

Coat a cookie sheet with non-stick cooking spray and place Italian bread (sliced lengthwise) on the cookie sheet:

Spread the entire olive/cheese mixture onto Italian Bread. 

Bake at 350ºF for 25 minutes or until cheese is toasted and melted. 

This "Pinspiration" and Recipe comes from "The Pioneer Woman"

Taco Pizza

Cook's Note: I saw this recipe on Pinterest (don't I always start that way?) and I said to myself ..."I have to make this!" Not only was this DELICIOUS, it was EASY and rather healthy (minus the crust, just don't count the crust!) There was a lot of great flavor here. The crescent rolls as the crust was interesting, but yummy! I was extremely pleased with this creation. 

This was loved by my entire family. It is unique and I will plan to make this again very soon!

Find it on Pinterest

What you will need: 

1 pound of Ground Turkey Breast (or ground beef)

1 packet of Taco Seasoning (try to grab the low sodium packet if you can!) 

3 cans of refrigerated Crescent Rolls

1 small tomato, diced (i used Roma Tomato)

1 Bag of Shredded Lettuce

1 Cup of Mexican Shredded Cheese

1 Cup of Mozzarella Shredded Cheese

1 Cup of Light Sour Cream

1 package of 1/3 Less Fat Cream Cheese (room temperature)

1 Avacado (diced) 

Directions: 

Preheat oven to 375 degrees. 

Using a jellyroll pan, spray with non-stick cooking spray and roll out your cans of crescent rolls as the crust from edge to edge. There should be no gaps in between. Pinch the corners together and flat with a spoon if you like, to create a seal. Once all rolled out, you should have one large "pizza crust" going form edge of pan to  edge of pan. Bake for 8-10 minutes or until lightly brown.  Remove from oven and let cool for about 10-15 minutes. 

In your stand mixer (or with a hand mixer) combine the sour cream and cream cheese until whipped well together, until smooth. This will be the "pizza sauce". Set aside or chill in the fridge while your crust cools.

While your crust is cooling, go ahead and brown the meat. Place meat in your skillet and add the packet of taco seasoning and about 1/3 cup of water. Cook according to package directions and until meat is done. Set aside.

Once crust is cooled - spread the "pizza sauce" (aka: sour cream/cream cheese mixture) on the crust, evenly. I used a large rubber spatula. 

Next, sprinkle the meat evenly over crust, then cheeses, and tomato pieces. 

Stick the pizza back in the oven for about 10 minutes (at 375 degrees). Remove and top with shredded lettuce and avocados. 

Cut into squares and ENJOY!

This "Pinspiration" comes  from Living Well Mom 

Barefoot Contessa Granola Bars

Find it on Pinterest

Cooks Note: I have never attempted to make granola bars. To be honest, I thought why make something like granola bars when you can buy them? Well, I was wrong. As I get older I realize there are so many artificial ingredients and sodium and crap in the stuff you buy on the shelves, why not make a version you feel safe eating? That is where Ina Garten comes in. All of her recipes are amazing, but this one I am in love with. This was simple, quick and now I want to eat the whole pan. Try them, you will love them!

Ingredients:

• 2 C whole oats
• 1 C sliced almonds
• 1 C sweetened coconut
• 1/2 C wheat germ
• 3 T unsalted butter
• 2/3 C honey
• 1/4 C light brown sugar
• 1 1/2 tsp vanilla
• 1/4 tsp salt
• 1/2 C chopped dates
• 1/2 C chopped, dried apricots
• 1/2 C dried cranberries

Directions:

1. Preheat oven to 350 degrees. On a large sheets pan, mix together the oats, almonds and coconut. Toast in the oven for 10 minutes then dump into a large mixing bowl. Add wheat germ and reduce oven temp to 300. 

2. While oats are toasting, combine the butter, honey, brown sugar, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook for one minute once it reaches boiling. 

3. Pour the hot mixture over the ingredients in the bowl. Add the dried fruit and mix well.

4. Put mixture into a slightly greased 9x13 inch baking dish and press firmly with wet hands. 

5. Bake 25-30 minutes. Allow to cool completely 2-3 hours, before slicing and serving. 

This Pinspiration comes from Ina Garten (The Barefoot Contessa)

Christmas Teacher Gift - Tea & Jam Plate

We were at a Christmas craft show in November and got this idea for a gift & we ran with it and made it out own. It was easy and fun to buy all the stuff to make it.

Here's what's in the gift:

Small dessert Plate

Small Jar of Jam/Jelly

Chocolate

Tea Bag

Spreader

Make it!! 

Small dessert plate. This time of year you can buy cute Christmas plates everywhere & usually in packs of 4 or more. We found these at Homegoods.

Next we add items of your choice on the plate ....we chose a small jar of gourmet Jam or Jelly, a chocolate, a tea bag & a cute holiday themed spreader. Tea & Jam plate!!

How cute is this? You could add anything on this plate really ...just use your imagination! Include a gift card too for a really nice gift!

Now, just wrap in clear wrapping paper with a cute Christmas design, tie it up with pretty ribbon and tie on a cute gift tag!

Voila .... You are DONE!! The teachers will most likely think this is cute & unique.

I had to make 6 of them ...BOO! But they turned out soooo cute!

The Adventures of our ELF ON THE SHELF

If you've come to this blog post, I will guess you are a parent that has an Elf on the Shelf. Congratulations, Mom & Dad - you have to remember to move your elf every single night for the next 24 nights (if you start on December 1st, that is!) It can be a hassle - right? But - its mostly fun for you and your children. Make the MOST OF IT!

Like you, we scour Pinterest for ideas for our Elf and come up with some of our own on the fly. 

My Elf is not overly mischievous. Our Elf is more cute and kind - we keep it simple. Our Elf also brings small gifts whenever my child has been really good the day before. It give my little one something to look forward to. 

REMEMBER THESE IMPORTANT THINGS ABOUT YOUR ELF ON THE SHELF: 

• Your child won't be this little for long, so enjoy the Elf as much as they do! The magic of Christmas lives strong in your child's heart. 
• It's only for one month a year (actually less than a month) that you have to move the Elf around. One day your child won't believe anymore and you will actually MISS this. 
• Make it fun for you and your child ... there are so many ideas out there that are simple and enjoyable. 
• We advise to stay away from the "naughty" Elf activities that you may see on Pinterest. There are some REALLY bad ones on Pinterest that are FUNNY, but also DISTURBING! 

Here are some of our ELF Adventures..... we will add more as the season continues...

The First night that our Elf came - she brought an ADVENT calendar !

Our Elf got into the Reese's Pieces!

Our Elf likes to ride the Rocking Horse at night!

 Our Elf leaves little gifts - like these window clings for my little one to decorate! 

We hope that we've given you some ideas......More Elf adventures to come!!! 

Broccoli Slaw Chicken Salad

Find It On Pinterest

Cook's Note: I love broccoli slaw and I saw this recipe on Pinterest and thought I'd give it a try - I wanted something yummy, healthy and DIFFERENT and this seemed to fit the bill. I really liked this recipe and hope you will try it! This is similar to our Chinese Ramen Noodle Chicken Salad recipe, the only difference is that this recipe uses broccoli slaw instead of cabbage and also a different oil. Who doesn't love salad?
 

What You Will Need:

2 Packages of Ramen Noodles (Chicken Flavor)

2-3 Small Chicken Breasts (cooked and chopped or shredded)

1 package Broccoli Slaw

1/2 cup Slivered Almonds (toasted in a pan)

1/4 Cup Sunflower Seeds

1/2 bunch of green onions, finely chopped

1/2 cup Sugar

3/4 cup Vegetable Oil

1/3 White Vinegar
 

Directions:

In a large bowl (with lid) ....crush the ramen noodles in the package by squeezing and breaking the pieces. Open the package and dump the crushed up noodles in the bowl (take out the flavor packs and set aside - you will use only ONE package of the flavoring). Add in chicken, broccoli slaw, almonds, sunflower seeds, green onions.

 

In another bowl mix together one packet of the chicken flavor, sugar, vegetable oil and vinegar. Stir well and pour over the salad and mix thoroughly.

 

This salad tastes better if it sits for at least 30 minutes and even better overnight (it marinates better).

 

This "PINSPIRATION" comes from Food.com

 

ENJOY!

 

 

Chicken Bacon Ranch Casserole

Find it On Pinterest

Cook's Note: I was in need of a recipe that I had on-hand ingredients for and I ran across this gem on Pinterest. Of course, I didn't have ALL of the ingredients that the original recipe called for, so of course, I changed it and made it my own. This recipe is DELICIOUS and I think we will be making it again VERY VERY SOON! 

What You Will Need: 

1 lb Ground Chicken Breast

1 tsp Cavender's All Purpose Greek Seasoning

2 Cans of Cream of Chicken Soup (Suggest Making your OWN: RECIPE HERE)

1/2 Bottle Ranch Dressing

4-5 Slices of Cooked Bacon (I used Turkey Bacon)

1 Box of Elbow Macaroni (or pasta of your choice)

1 Cup Cheddar Cheese

1/2 Cup of Cracker Crumbs

Directions: 

Preheat oven to 350 degrees. 

Cook pasta according to the package directions. Drain and set aside. 

Brown ground chicken breast in skillet, seasoning with Cavender's seasoning if you have (otherwise, use salt and pepper to taste). 

If you are making your own Cream of Chicken Soup, double that recipe (and I highly suggest that you make your own because of 2 reasons: 1) It tastes a million times better 2) the canned version is straight chemicals). 

Mix the Cream of Chicken Soup, Ranch Dressing, Bacon, Pasta, cooked Ground Chicken Breast and Cheese together and place into a large 9x13 casserole dish (sprayed with non-stick cooking spray). Top with cracker crumbs and bake for 30 minutes or until toasty brown on top. 

Enjoy!

This "Pinspiration" comes from: Plain Chicken

We are back.....

After a long hiatus due to personal circumstances we are back and will be bringing new recipes and ideas to Suburban Epicurean. Thank you to those of you who have stuck with us and kept using our site and enjoying our recipes while we were gone. Looking forward to cooking with you!

Homemade Cream of Chicken Soup

Find it On Pinterest

Cook's Note: So many recipes call for condensed Cream of Chicken soup and I HATE the way that stuff tastes, smells and looks coming out of the can. I would typically call it Cream of Chemicals and just move on from anything that called for it. Until I found... drum roll please... wait for it.. homemade Cream of Chicken soup on Pinterest and let me tell you - this stuff is AWESOME! It's not only tasty, chemical free and so much better for you - but also - its EASY to make! Who knew? Now that you have the recipe (below) - you have no excuses not to make it yourself! 

What You Will Need:

3 tablespoons unsalted butter

3 tablespoons flour

1/2 cup organic chicken broth

1/2 cup organic skim milk or almond milk

1 teaspoon garlic salt

1/4 teaspoon ground black pepper

Pinch of Sea Salt

Directions:

In a small sauce pan, melt the butter on medium low (be sure it doesn’t burn!) One melted, add the flour slowly and whisk until a roux forms  about 1 -2 minutes.

Next, add garlic salt and ground black pepper and pinch of sea salt if desired. Slowly whisk in organic chicken broth and milk. Bring to a simmer and continue cooking until mixture thickens like soup.

Finally, you will remove from heat and let cool slightly.  You can use this soup the same as you would a regular can of cream of chicken condensed soup.

Note from original recipe: Soup can be made ahead of time and stored in the fridge until ready to be used on the same day.

Yields: 12 oz of Cream of Chicken Soup - just like the condensed kind you buy at the store - only no chemicals and totally homemade in less than 10 minutes! 

This "PINSPIRATION" comes from: Deliciously Yum

Frozen Hot Chocolate

Find it on Pinterest

Cook's Note: I wanted to make a yummy beverage for a late afternoon snack and ran across this in Pinterest. This is SO SIMPLE to make and has ingredients that you probably have on hand in your house. Everyone will love this! 

What You Will Need: 

3-4 Packets of Hot Chocolate (depending on how sweet you like it)
1 1/3 cup of Skim Milk
20 Ice Cubes
Whipped Cream of Topping

Directions: 

In a blender: empty hot chocolate packets and add ice and milk. Blend until smooth. Serve in coffee mugs and top with whipped cream.

Drink with a straw and enjoy this tasty treat!

This "Pinspiration" comes from Jen's Favorite Cookies

** SERVES 2

CopyCat Poo-Pourri Toilet Fragrance Spray (made from Essential Oils!)

I continue to see this toilet fragrance spray in the stores called "Poo-Pourri" - which is a very clever name, I might add! You spray it in the toilet before you go #2 and voila - no odor! Great little gadget to have in your purse in emergency situations when in public I suppose!

I also continue to see numerous posts here and there on Pinterest (where else?_ on how to make your own DIY version of the store brand spray, so I thought I'd give it a try. 

The spray is made with Essential Oils, Rubbing Alcohol and Water - very easy and much more cost effective than the name brand. 

Give it a try and see what you think....We have tested it and it works like a charm! 

What You Will Need: 

1 Quality Spray Bottle (mine was aluminum from the Health Food Store - around $3)

30-40 Drops of Essential Oils of your choice (I used Lavender and Wild Orange essential oils mixed together - interesting fragrance and worked great - anything you like will work)

1 Tsp of Rubbing Alcohol 

Water

Directions: 

Get your spray bottle, screw off the top and stick a funnel in the top - pour in your rubbing alcohol, essential oils drops and then top it off with tap water. Screw the top on the spray bottle and then shake the bottle vigorously to mix. 

Now, when you are ready to use - you spray the toilet bowl with 3-4 sprays just before you go #2 and no stink or odor. 

Enjoy! 

This "Pinspiration" comes from Happy Money Saver 

Thanksgiving Feast Ideas

If you are like most people, planning your Thanksgiving feast can get boring - year after year, with the same ole' food. Why not spice it up a bit and surprise your family by serving at least one new side dish or new dessert this year? 

That is where Suburban Epicurean can help you with some yummy ideas that we have tried and tested in our kitchens and can vouch for! 

We hope you have a WONDERFUL holiday and take time to be thankful for all the blessing we have, no matter how small. 

Aunt Lody's Crockpot Turkey 

This is a great main dish if you don't want to spend a lot of time on making a big turkey. By using a TURKEY BREAST, you get all the lean meat and none of the yucky parts like the neck! 

 Nothing is easier than this recipe - trust us on this. My Aunt Lody made this for years and years and now that she is gone, we keep her memory alive by making this dish year after year!

Recipe here

We highly recommend easy dishes because we understand that being MOM is a hard job! You have to entertain the kids, have the house clean and miraculously put a delicious dish on the table - all at the same time!

Crockpot Cinnamon Almonds

This is one great appetizer to have sitting around on a table or counter for your guests to much on while they wait for the BIG Thanksgiving meal ! BONUS: it will make your house smell Amazeballs.

Recipe here

Roasted Butternut Squash

It's fall and butternut squash is in season.... so ditch the fatty, calorie packed Sweet Potato Casserole and serve something healthy and delicious to your family! 

Recipe here

Fall Kale Salad

Again, ditch the fatty, calorie packed Sweet Potato Casserole and side dishes of the like and serve something healthy and delicious to your family! SERIOUSLY! 

Do you realize that one serving of traditional side dishes have over 500+ calories per serving? 

Now, that really makes you want to serve Fall Kale Salad now - right? It's super yummy, fresh and did we mention healthy? 

Recipe here

Nana's Butterscotch Apple Cake

This was my Nana's recipe. I associate it with Thanksgiving because it was always on the dessert table on Thanksgiving day. This is not as healthy as the above 2 side dishes, but the combination flavors of butterscotch & apple are just perfect. Make this for your dessert table!

Recipe here

Sister Smith's Pumpkin Bread

Last but not least is the Pumpkin Bread - this is a Thanksgiving staple, but why not try a HEALTHY version? This is made with YOGURT instead of oil and is a great appetizer for people to snack on while they are waiting for the meal. 

It's also awesome to eat a slice of pumpkin bread with a cup of coffee after the meal! 

Recipe here

Wishing a very happy holiday to you and yours!